White pepper & lime gose - Beer Recipe - Brewer's Friend

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White pepper & lime gose

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.185 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Wednesday October 9th 2019
1.051
1.008
5.6%
8.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - Wheat Malt3 kg Wheat Malt 35.4 2.13 60%
2 kg New Zealand - Pilsner Malt2 kg Pilsner Malt 37.3 1.93 40%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Perle14.15 g Perle Hops Pellet 8.2 Boil at 100 °C 45 min 8.86 100%
14.15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14.18 g Table Salt Water Agt Boil 10 min.
7.08 g White pepper Flavor Boil 10 min.
28.34 g Coriander seed Flavor Boil 10 min.
1.42 g Lime peel Flavor Boil 10 min.
3 each Rock melon Flavor Primary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature 54 °C 50 °C 20 min
Infusion -- 65 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.7
Mash volume with grains (equipment estimates 3.9 L) 19
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 1.7 L) 1.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Top off amount 15.1
Going into fermentor 20.8
Total: 17.3  
Equipment Profile Used: System Default
 
Notes

After mash boil 15mins then cool wort 35.c adjust ph to 4.5 add half bottle of lactobacillus probiotic drink cover and rest at 35c for 24-48 hrs or until desired level of sourness, boil for 60mins chill to 21.c and add yeast ferment for 1 week then peel deseed blend and pasteurize rock melon at 76.c stir so as not 2 burn cover pot and cool to 21.c and add to fermenter in a sanitised hop bag for 3-5 days until fermentation is complete keg/bottle and carbonate and enjoy

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  • Public: Yup, Shared
  • Last Updated: 2019-10-09 06:54 UTC